60g caster sugar, sifted
60g icing sugar, sifted, plus extra for decoration
35g self-raising flour, sifted
35g plain flour, sifted
75g unsalted butter, melted
1 tablespoon water
30g Rachel’s low fat rhubarb yoghurt
3 drops pink food colouring
2 teaspoons vegetable oil, for greasing
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease a 12-hole madeleine pan. Beat together the eggs, sifted caster and icing sugar using an electric whisk, until thick and creamy.
2. Add the sifted self-raising and plain flour to the egg and sugar mixture. Melt the butter with the water, ideally in a jug. Pour this down the side of the mixing bowl, fold in well then add the yoghurt. Stir again gently.
3. At this stage, split the madeleine mixture and put one half of the mixture into a separate bowl. Add the food colouring to one bowl being really careful to gently incorporate, so as not to lose the light and fluffy texture. The mixture will keep in the fridge at this stage for a couple of hours and the texture of the resulting cakes will improve.
4. Drop rounded tablespoons of each mixture, plain and pink, into each pan hole. Tip: for a neater finish use a disposable piping bag with a small cut. Feeling creative? You could also try striped madeleine cakes by piping a pink centre then vanilla either side.
5. Bake for 10 minutes until golden brown. Tap the pan gently to release the cakes or remove with a small palate knife. Dust with icing sugar and serve immediately.
Recipe courtesy of www.rachelsorganic.co.uk